Mamma Emma, founded by Adriano Bianco and Giovanni Favretto, combined their engineering knowledge with the love of good food to develop a production process that follows each phase of the traditional recipe.
The Gnocchi is made using particular varieties of potatoes, ideal for producing quality and superior consistency dumplings. 15,000kg of potatoes are processed each day, which are washed, selected, steamed, peeled and squeezed one by one. With a variety of fillings and flavours, Mamma Emma dumplings also provide nutritional benefits for the whole family.
The company has grown from 6 collaborators, to 110, resulting in winning numerous awards for quality, innovation and communication as a result of continuous growth.
Mamma Emma’s commitment to the environment is concrete, using energy and gas from renewable sources, as well as recycling processing waste to other production companies.
Mamma Emma, today, export the originality of the Italian dumpling to over 15 countries on 5 continents.
